One-Pot Chicken and Plantain Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A hearty stew simmered with tender chicken, sweet plantains, and aromatic sofrito, creating a comforting Puerto Rican-inspired meal. This puerto rican-inspired one pot ready in about 60 minutes pairs chicken thighs, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 2 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 1, diced green bell pepper
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2, peeled and sliced into 1/2-inch rounds plantains
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped cilantro

Instructions

1. Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, add chicken skin-side down, and cook for 5-6 minutes until golden brown; flip and cook 3 more minutes, then remove and set aside.
2. Step 2: Add 1 diced onion and 3 minced garlic cloves to the same pot, sautéing over medium heat for 3 minutes until softened, then add 1 diced green bell pepper and cook for 2 more minutes until fragrant.
3. Step 3: Stir in 2 cups chicken broth, 1 can diced tomatoes (with juice), 1 tsp dried oregano, 1/2 tsp ground cumin, and the reserved chicken. Bring to a simmer, add 2 sliced plantain rounds, cover, and reduce heat to low. Simmer for 30 minutes until chicken is cooked through and plantains are tender.
4. Step 4: Remove chicken pieces, slice, and return to pot. Simmer uncovered for 5 minutes to thicken sauce slightly. Adjust seasoning with salt and pepper, then sprinkle with 1/4 cup chopped cilantro before serving.